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Our amazing Skillet Sizzlin Cornbread ~ Gluten Free and Sugar Free recipe has been changed to incorporate coconut flour, for more protein and lower carbs and no GF CF allergens, and renamed GF Cornbread with Coconut Flour! Yes, a simple cornbread recipe made with corn meal and coconut flour. This recipes is completely unique, since it has no other "grains" or GF flours filling it out. Just pure stoneground corn and coconut and sweetened with a touch of wholesome stevia, making GF Cornbread with Coconut Flour sugar free too!

This brand new gluten free, casein free, coconut flour based recipe for delectable cornbread is my newest version of a delicious recipe found in one of my all time favorite cookbooks, the Dairy Hollow House Soup and Bread, A Country Inn Cookbook. A lovely bed and breakfast in Eureka Springs Arkansas is the stage for this fabulous cookbook full of delicious soups, breads and salads and the riveting stories of Crescent Dragonwagon. Dave and I had honeymooned in the charming Ozark Mountains, at a B&B just down the road in Eureka Springs. It drew me back to that happy time, and has been a favorite ever since!

So here is my gluten free, casein free, GF Cornbread with Coconut Flour slightly different version of Crescent's marvelous Skillet Sizzled Buttermilk Cornbread, with a huge thanks and a massive hug for a great recipe! To make this gluten free, I have ommitted the regular flour, substituting a combination of yellow corn meal and coconut flour. When baking with coconut flour, the liquid can safely be increased (it absorbs) which is where the additional coconut milk comes in! We were amazed at how FILLING this GF Cornbread with Coconut Flour recipe is. Coconut flour adds so much protein and fiber, and keeps the carb count lower.

If you are making this GF Cornbread with Coconut Flour recipe into a baked Cornbread Dressing or Cayenne Cornbread Dressing, skip whatever sweetener you choose!

In a small bowl, combine

1 1/2 cups stoneground yellow corn meal (use organic - no GMOs)

1/3 cup coconut flour

1 tablespoon baking powder

1/2 teaspoon sea salt

1-3 packets stevia - to your taste, OR 20 drops liquid stevia OR if you must, 1/4 cup sugar OR no sugar

Combine and blend the following "wet ingredients" then add to coconut milk

3 large eggs

1/4 cup oil (admittedly, I use EVOO, although you can use MILD oil)

Preheat oven to 350.

Take a cast iron skillet and spray with Pam. Add 2-4 tablespoons of virgin coconut oil into the skillet and throw it in the oven just until melted. Using a POTHOLDER, take out the cast iron skillet. Ask me why this is in capitol letters ;-) it is easy to forget and burn your hand.

While the VCO is sizzling in the skillet, mix coconut milk with baking soda, to make a GF "buttermilk." Set aside. In a large bowl, whip eggs with coconut milk.

Pour into greased, warm black iron skillet. Grab a POTHOLDER and use it to put the HOT skillet back into the oven.

Bake skillet in 350 oven for 30 minutes, make sure it is done. Serve!

Gluten Free, Casein Free Skillet Sizzled Cornbread with Coconut Flour is the perfect base for Cornbread Dressing (Stuffing)! It is also great crumbled over chili, served alongside soup, or just about any time!